Ingredients
2 oz. Rhum Clemente VSOP
2 oz. Cruzan Lt rum
1 oz. Coruba dark Jamaican rum
2 oz. homemade almond syrup (orgeat can be used)
3 oz. fresh squeezed lemon juice
1/2 oz. pimento liqueur
dash of Blood orange Bitters
2 Kiwifruit, cut in half
1 1/2 dispensed half lemon shells
Directions
1
Take 1 Kiwifruit half and squeeze fruit away from the skin into bottom of glass. Muddle the fruit to make a pulpy puree. Cover Kiwifruit puree with half dispensed lemon shell, shell side up. Add dash of Blood Orange Bitters, and cover with crushed ice. Shake all other ingredients together with ice, pour slowly into glass as not to disturb the lemon shell (which would cause puree to dispense into drink, making it pulpy). Garnish with Kiwifruit wedge on rim of glass.
2
The point of the lemon shell "nest" is to allow the Kiwifruit puree to flavor the drink, without making the cocktail gritty or chunky. This was the solution I came up with that evening as prior attempts to juice a kiwi by hand failed miserably, and drinks i have served in the past with the puree in them would have been much nicer just having the flavor of the fruit and not the pulp. Also, using the dispensed citrus shell adds flavor, a zesty flavor from the oils of the shell, which is called for in a number of other cocktails.
3
Forgot to add earlier, when the drink is finished, which seems to coincide with when most of the ice is gone, we who drank this cocktail that evening were able to cleanly flip the lemon shell with its pureed contents and remove it from the glass. We then were able to eat the pureed Kiwifruit from the "nest", which was a nice tart treat that subtly carried with it the flavor of the drink.